Have you ever thought to can water? I never had then I ran across an article and instructions on how to can water. One would have to can a lot of water to meet the recommended 1 gallon per day per person but it is an interesting idea. Many people buy the gallon jugs of water and store that but as it has been discussed, those leak. And if you have not had one of those one gallon plastic jugs of water leak then you are lucky.Then I started doing the math and maybe canning water is not such a silly idea. I have spent $$ on those leaky gallon jugs of water but canning jars last and so do the rings. So canned water; is it worth the effort and resources? Here is the instructions and article that is floating around regarding canning water. How to Can Water for Emergencies time-10 mins Cook time- 5 mins Total time- 15 mins Author: Loaves and Dishes How to Can Water for Emergencies - Loaves and Dishes Ingredients 1 large stainless steel cooking vessel (I used my 22 quart stew pot - but your typical 6 quart soup pot will work fine) Canning Jars, lids and rings Water Stove top Instructions Fill your stainless steel cooking vessel with water and heat on the stove top on high until boiling. Boil for at least 5 minutes. Heat your canning jars in the oven at 175 or wash in the dishwasher just prior to your canning project and use the jars while they are still hot. Have your lids and rings ready - do not need to preheat When water has been boiling for 5 minutes and your jars are preheated, dip the water into the jars with a pyrex measuring cup or with a ladle and fill the jars to within ½ inch of the rim. Screw the lids/bands down onto the hot jar (be careful not to burn yourself) until finger tip tight. Turn the jars upside down immediately and place in an out of way place. Do not set directly onto a hard surface, put a kitchen towel down first. Allow the jars to stay upside down until cool. Jars will seal while upside down. When turning right side up, check to make sure the lid sealed by pressing the center of the cap - if it doesn't pop in and out, it is sealed. If it didn't seal, empty contents and use jar again for the next batch. When cooled, mark the lid with the date and "water" How to Can Water for Emergencies - Loaves and Dishes The only issue with her recipe is that many (myself also) are disagreeing on her sterilizing and boiling times. I always boil my jars for at least 10 minutes, usually 15 due to elevation. Also when boiling water for purity sake, I was taught 10 minutes minimum. Some may do less but I think 10 minutes is safer. In the article she suggests- Some of the resources I read suggest adding an 1/8 of a tsp of sugar or salt to the water before canning. Without the sugar/salt the water may taste flat after canning. I did not do this, but thought I would mention this here in case this appeals to you. I figured I could add sugar or salt later if needed. That is interesting and easy to test out.